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.
Scientists at Universidad Politécnica de Cartagena (Murcia, Spain) have studied 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 - the scientists claim. Also mould counts (approximately 1 log unit) were lower than in control samples. After 18 days, the decay incidence was reduced to < 5 % using active cardboard, significantly lower than in controls".
The developed active box did not negatively affect the physico-chemical quality of peppers. After 18 days, red and green peppers in active boxes showed better firmness than control samples, which were rejected. Carvacrol residues in peppers were very low (below 1 mg kg−1) avoiding off-flavours according to sensory results.
"Results confirmed that this active packaging allows an extension of the shelf life of green, red and yellow peppers for at least 18 d at 8 °C" the scientists concluded.
Source: Laura Buendía−Moreno, Sonia Soto−Jover, María Ros−Chumillas, Vera Antolinos−López, Laura Navarro−Segura, María José Sánchez−Martínez, Ginés Benito Martínez−Hernández, Antonio López−Gómez, 'An innovative active cardboard box for bulk packaging of fresh bell pepper', 2020, Postharvest Biology and Technology, Vol. 164, 111171.