Innovative cardboard active packaging with a coating including encapsulated essential oils to extend cherry tomato shelf life

Buendía−Moreno, Laura; Soto−Jover, Sonia; Ros−Chumillas, María; Antolinos, Vera; Navarro−Segura, Laura; Sánchez-Martínez, María; Martínez−Hernández, Ginés Benito; López−Gómez, Antonio

doi:10.1016/j.lwt.2019.108584

Cited by 38 publications

(39 citation statements)

References 37 publications

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“…Overall, LB samples showed the highest firmness during storage, regardless of active or non-active packages. Nevertheless, our previous studies with tomatoes showed that product firmness was better maintained during storage when using active packages including the same EOs-βCD inclusion complex [24,25]. The latter finding may be explained since the tomato peel is more susceptible to dehydration processes during postharvest life than mandarin peel, which has the characteristic oil vesicles of citrus fruits that may provide higher mechanical resistance to the fruit.…”

Section: Firmnessmentioning

confidence: 93%

“…Furthermore, cardboard is highly used for mandarins under different formats (boxes, trays, flock-packs, alveoli trays, etc.). In that sense, EOs-βCD inclusion complexes may be included to develop antimicrobial active cardboard packaging to extend the shelf life of plant products as observed by our Group in vegetables [15,20,24,25]. High relative humidity (RH) and temperatures have been reported to increase the controlled release of EOs from the inclusion complex [20,26], as is expected to occur with the recommended high RH (90%-95%) maintained during cold storage of mandarins and subsequent commercialization during retail at room temperature.…”

Section: Introductionmentioning

confidence: 95%

“…Surface microbial loads of mandarins were analysed as previously described [24]. Briefly, three mandarin fruits were mixed with buffered peptone water (1:1 w:volume) and then homogenised for 1 h at 120 rpm in an orbital shaker at 4 • C. Viable counts were based on duplicate counts by 10-fold serial dilutions in buffered peptone water.…”

Section: Microbial Analyses and Decay Incidencementioning

confidence: 99%

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Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins

López−Gómez

Ros−Chumillas

Buendía−Moreno

et al. 2020

Foods

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Mandarins are usually sold in bulk and refrigerated in open cardboard boxes with a relatively short shelf-life (12–15 days) due to physiological and pathological disorders (rot, dehydration, internal breakdown, etc.). The influence of a controlled release of essential oils (EOs) from an active packaging (including β-cyclodextrin-EOs inclusion complex) was studied on the mandarin quality stability, comparing different sized cardboard trays and boxes, either non-active or active, at the pilot plant scale (experiment 1; commercialization simulation at room temperature after a previous simulation of short transportation/storage of 5 days at 8 °C). Then, the selected package was further validated at the industrial scale (experiment 2; cold storage at 8 °C up to 21 days). Among package types, the active large box (≈10 kg fruit per box) better maintained the mandarin quality, extending the shelf life from two weeks (non-active large box) to three weeks at room temperature. Particularly, the active large box highly controlled microbial growth (up to two log units), reduced weight losses (by 1.6-fold), reduced acidity, and increased soluble solids (highly appreciated in sensory analyses), while it minimized colour and controlled firmness changes after three weeks. Such trends were also observed during the validation experiment, extending the shelf life (based on sensory quality) from 14 to at least 21 days. In conclusion, the mandarin’s shelf life with this active cardboard box format was extended more than one week at 8 °C.

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Section: Firmnessmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 95%

Section: Microbial Analyses and Decay Incidencementioning

confidence: 99%

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Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins

López−Gómez

Ros−Chumillas

Buendía−Moreno

et al. 2020

Foods

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“…Cherry tomatoes are well received by consumers, for their short maturity time, rich flavor and high nutritional value [1,2]. The color, hardness and taste are the main considerations of cherry tomato consumers.…”

Section: Introductionmentioning

confidence: 99%

Saccharinity Test on Cherry Tomatoes Based on Hyperspectral Imaging

Liu¹,

Shi²,

Zhang³

et al. 2020

IJDNE

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Based on the hyperspectral imaging (HSI) technique, this paper attempts to test the saccharinity of three varieties of cherry tomatoes in a nondestructive manner. The cherry tomato samples of the three varieties were collected, and kept at room temperature for 12h. Then, the spectral curves of the samples were obtained between the wavelengths of 914.91nm and 1,661.91nm. After that, the feature bands were extracted by three algorithms, namely, competitive adaptive reweighted sampling (CARS), successive projection algorithm (SPA) and SPA-CARS. The samples were divided into a correction dataset and a prediction dataset at the ratio of 2:1. Next, the feature bands extracted by the three algorithms were combined with the partial least squares (PLS) and least squares-support vector machine (LS-SVM) into six saccharinity prediction models. Finally, the prediction results of the six models were compared, revealing that the CARS-LS-SVM achieved the best performance with a prediction accuracy of >92%. The evaluation indices of this model are as follows: the correlation coefficient of correction dataset (R), 0.9696; the correlation coefficient of prediction dataset (R), 0.9220; the root mean square error of correction dataset (RMSEC), 0.2768; the root mean square error of prediction dataset (RMSEP), 0.4390. The research results lay the basis for industrial grading of saccharinity of cherry tomatoes in a nondestructive manner.

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“…When these gas levels decrease, the enzymatic activity of membrane enzymes such as pectinesterases and polygalacturonases decreases as well, allowing a minor firmness loss in tomato. Moreno et al [35] mentions that the active ingredients have the ability to maintain firmness by inhibiting enzymes responsible for deteriorating the firmness of tomatoes.…”

Section: Evaluation Of Edible Coatingsmentioning

confidence: 99%

Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits

Ruiz-Martínez

Aguirre-Joya

Rojas

et al. 2020

Foods

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The improvement of the postharvest quality of tomato fruits was evaluated using an edible coating functionalized with an Flourensia cernua extract evaluating the antifungal, structural, barrier, and optical properties. The formulation and evaluation of an edible coating and its application on tomato was evaluated using a response surface methodology to determine the ideal concentrations of candelilla wax, whey protein, and glycerol. Edible films showed good barrier properties, with water vapor permeability varying from 0.435–0.404 g mm/m2 day kPa. The addition o F. cernua extract showed significant improvement in the transparency of films. The edible coating applied to tomato reduced weight and firmness loss. The sensory evaluation proved that the product obtained is acceptable for consumers. The edible coating added with F. cernua extract was the most effective in inhibiting the growth of pathogenic fungi and the visual appearance at the end of storage confirmed the beneficial effect of the edible coating.

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Innovative cardboard active packaging with a coating including encapsulated essential oils to extend cherry tomato shelf life

Cited by 38 publications

References 37 publications

Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins

Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins

Saccharinity Test on Cherry Tomatoes Based on Hyperspectral Imaging

Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits

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