An innovative active cardboard for box bulk packaging of fresh bell pepper extends its shelf life
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AuthorBuendía Moreno, Laura; Soto Jover, Sonia; Ros Chumillas, María; Antolinos López, Vera; Navarro Segura, Laura; [et al.]
Knowledge AreaTecnología de los Alimentos
SponsorsThe industrial and laboratory experiments hereby presented have been financed through a 2017-2018 RIS3Mur Project (Call RIS3Mur August 12, 2016, Department of Economic Development, Tourism and Employment, Government of Region of Murcia, Spain), Approval Number 2 / 16SAE00006.
Bibliographic CitationBuendía-Moreno, L.; Soto-Jover, S.; Ros-Chumillas, M.; Antolinos-López, V.; Navarro-Segura, L.; Sánchez-Martínez, M.J.; Martínez-Hernández, G.B.; López-Gómez, A. An innovative active cardboard box for bulk packaging of fresh bell pepper. Postharvest Biol. Technol. 2020, 164, 111171
Encapsulated essential oils
Active packaging including encapsulated essential oils (EOs) may highly increase the shelf life of horticultural products due to the higher antimicrobial activity of EOs in the vapour phase through a controlled release from the packaging. In that sense, the aim of the present study was to study the effects of an active packaging (a cardboard box including a βcyclodextrin (βCD) inclusion complex with an EOs mix) on the quality of bell peppers (green, red and yellow) during storage at 8 °C (90 % relative humidity) up to 18 d. The EO mix (carvacrol:oregano:cinnamon 70:10:20 v:v:v) was efficiently encapsulated within the βCD inclusion complex by 94 %. Green, red and yellow peppers packaged within the active box showed 1–2 lower log units of enterobacteria than the control (without the active coating) after 11–18 d. Furthermore, green/red and yellow peppers showed lower mould counts (approximately 1 log unit) than control samples at days 6 and 11, respectively. The decay incidence of samples ...
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