Innovative cardboard active packaging with a coating including encapsulated essential oils to extend cherry tomato shelf life
2019
Buendía−Moreno, Laura | Soto−Jover, Sonia | Ros−Chumillas, María | Antolinos, Vera | Navarro−Segura, Laura | Sánchez−Martínez, María José | Martínez−Hernández, Ginés Benito | López−Gómez, Antonio
An active cardboard tray coated with a water-based emulsion including encapsulated (in β−cyclodextrins (CDs)) essential oils (EOs) was used to study the quality changes of cherry tomatoes (flow-packaged using a macroperforated film) during storage up to 24 days at 8 °C. Commercial polyethylene and non-active cardboard trays were used as control materials. Firmness of samples was well maintained for 24 days, while decay incidence was reduced from 8% to <1% at day 24. Tomato colour was also better preserved with the active cardboard tray. Sensory analyses revealed that cherry tomato shelf life was extended from 20 to 24 days at 8 °C. The tray material (polyethylene or cardboard) itself did not affect tomato quality during storage. EOs were completely released from the active cardboard tray after 16 days at 8 °C, although EOs beneficial effect on tomato was maintained until day 24. In conclusion, the studied active cardboard tray was able to highly maintain cherry tomato quality extending its shelf life from 20 to 24 days at 8 °C.
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