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News & Updates Cinnamon active label extends peach shelf life, maintains sensory qualities A new active packaging system containing essential oils has been found to significantly extend the shelf life and preserve the quality of one variety of peach, according to research. The system, consisting of a label infused with cinnamon essential oils, was attached to plastic packaging and used to lengthen the shelf life of late maturing ‗Calanda‘ peaches, said Spanish scientists. The tag was placed inside a macro-perforated PET tray, which included 20 macroperforations. Shelf life and quality The study by Christina Nerin concluded that use of the cinnamon active packaging slashed the amount of fruit spoiled after being stored for almost two weeks. ―After 12 days of storage at room temperature, the percentage of infected fruit in the active label packaging was 13 per cent versus 86 per cent in the nonactive packaging‖, said the group from the University of Zaragoza. The fruit normally has a shelf life of 3-5 days at room temperature. The paper, published in the journal Postharvest Biology and Technology said use of the packaging cut weight loss in the fruit and helped it maintain firmness. The technology also reduced the production of enzymes leading to oxidation in the fruit over the course of the storage period. The scientists said they reached this conclusion after examining the influence of the active packaging on the in vivo activity of lipoxygenase (LOX), polyphenol oxidase (PPO), peroxidase (POD), superoxide dismutase (SOD), catalase (CAT), and of malondialdehyde (MDA) content as an indicator of lipid oxidation. Market News Service Essential Oil and Oleoresins It added that in carrying out sensory analysis, ―most positive descriptors were not significantly different from the optimum quality level (day 0) for peaches stored in the active package after 12 days at room temperature‖. The researchers said it has been more usual to incorporate the active packaging agent directly into the plastic polymers - while use of active labels is less common. ―Labels are very versatile and also easily adapted to an industrial scale and can be added just before packaging the food, thereby maximizing their functionality,‖ said Nerin. Conclusions She concluded that the self-adhesive active label developed by the team placed inside the packaging offered an ―efficient option‖ for extending shelf life of the fruit at room temperature. Nerin added: ―This type of active packaging is more efficient than the use of an active macro-perforated tray of PET, probably due to the higher concentration of active compounds released by the packaging.‖ The system also demonstrated an improvement in physico-chemical properties such as weight loss and firmness. The cinnamon essential oil also inhibited the activity of lipoxygenase. The use of the active packaging ―somehow influences the activity of some selected enzymes‖, said the research. The global sensory qualities of the fruit were also enhanced so that after 12 days of storage at room temperature they were ―similar to that at the optimum quality level‖. The panel of 11 assessors detected no cinnamon or off-flavours. Source: Active label-based packaging to extend the shelf-life of “Calanda” peach fruit: Changes in fruit quality and enzymatic activity by Pablo Montero-Pradoa, Angel Rodriguez-Lafuente and Cristina Nerin; published in Postharcest Biology and Technology ; doi:10.1016/j.postharvbio.2011.01.008
Global industry looks at India as a future hub for Fragrances and Flavours Fragrances and Flavours Association of India (FAFAI) is the national apex body of the players in the Fragrances & Flavours segment. The body was formed in 1949 by a few traders from the segment, with the key objective to promote the sector. Today, with 800 members, the body, apart from manufacturers and dealers from the Fragrances & Flavours industry, includes those that are from Aroma Chemicals, Natural Essential Oils as well as allied fields. The association regularly conducts biennial seminars across India, on various topics that are relevant to the Fragrances & Flavours and allied industries. The 20th FAFAI seminar was held in Bangalore between January 28 and 30, 2011. The theme of the event was India – The Future of F&F Industry. According to Frost & Sullivan India, globally, the Fragrances & Flavours segment is estimated to be $17.8 billion industry of which the top five players account for 40 per cent of the market. The five largest companies in the industry are Givaudan, International Flavours & Fragrances (IFF), Firmenich, Symrise and Quest International. Japanese firm, Takasago, the sixth largest player, has revenues close to that of Quest International. The Indian Fragrances and Flavours industry has been growing rapidly following liberalisation. The global economic slowdown did not have any impact on the industry; instead, it clocked a growth rate of 12 -15 per cent. With globalisation, there have been improvements in technology, competition and brand images. The global industry is looking at India as a future hub for fragrances and flavours, stated Rohit Seth, Joint Secretary, FAFAI, in an interaction over email. Excerpts: How would you describe the current food fragrances and flavours industry scene in India? The market for the food fragrances and flavours related products is showing strong growth. The Indian strength lies in the fact that the products are available at competitive prices. Market News Service Essential Oil and Oleoresins What are India’s capabilities in this space? Which are the important flavours and fragrances that are distinct to India? India's capability in this space pertains to sandal, jasmine and herbal-related fragrances. For flavours, it is about spicebased products since India dominates in production of spices. What is the total size of this sector and its growth rate? The total size of the industry including menthol, sandalwood oil and other essential oils is around Rs. 9,000 crore and the estimated growth rate is approximately 12 per cent. The key applications of flavours in the food processing sector include confectionaries, dairy, bakery and snacks among others. Globally what is India’s stand in the food fragrances and flavours space? India is a market, which the world is eyeing, so we expect that India is going to place itself at a very commanding position in near future. Would the country become a hub for contract manufacture of food fragrances and flavours? India has a good potential to become a hub for manufacturing, especially, for raw materials used by the industry. What according to you are the visible trends in this industry? Strong growth is visible for the industry in coming years, going by India‘s inherent strength in the space of spices and development of fragrances. Conventionally, flavours and fragrances are mainly customised in raw materials, which lead to higher pricing of endproducts. The industry is also extremely fragmented and is expected to consolidate in the coming years. 23
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