A novel procedure is developed for the quantitative determination of volatile compounds in the vapour phase over samples. Substances were extracted and preconcentrated from the headspace on porous polymer adsorbents under the conditions of thermodynamic equilibrium, followed by back extraction from the adsorbent using organic solvents. The final monitoring was performed by capillary gas chromatography with an internal standard.
Active packaging is becoming an emerging food technology to improve quality and safety of food products. One of the most common approaches is based on the release of antioxidant/antimicrobial compounds from the packaging material. In this work an antifungal active packaging system based on the release of carvacrol and thymol was optimized to increase the post-harvest shelf life of fresh strawberries and bread during storage. Thermal properties of the developed packaging material were determined by differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA).