Artículo

Effects of an Active Cardboard Box Using Encapsulated Essential Oils on the Tomato Shelf Life

  • Laura Buendía-Moreno /
  • María Ros-Chumillas /
  • Laura Navarro-Segura /
  • María José Sánchez-Martínez /
  • Sonia Soto-Jover /
  • Vera Antolinos /
  • Ginés Benito Martínez-Hernández /
  • Antonio López-Gómez
Journal ar
Food and Bioprocess Technology
  • Volumen: 12
  • Número: 9
  • Fecha: 15 septiembre 2019
  • Páginas: 1548-1558
  • ISSN: 19355149 19355130
  • Tipo de fuente: Revista
  • DOI: 10.1007/s11947-019-02311-0
  • Tipo de documento: Artículo
  • Editorial: Springer New York LLCbarbara.b.bertram@gsk.com
© 2019, Springer Science+Business Media, LLC, part of Springer Nature.The effects of a cardboard active packaging were studied on the quality of fresh tomatoes during storage up to 22 days at 8 °C and after complimentary commercialisation periods (3 days at 25 °C). The inner surface coating of this active cardboard packaging included an essential oil-ß-cyclodextrin inclusion complex. The physicochemical quality (soluble solid content, pH and titratable acidity), colour and firmness of tomatoes were not highly affected by the active packaging during cold storage and commercialisation periods. Particularly, tomato colour was better retained during the first 6 days of storage at 8 °C. The decay incidences of 3.7% and 36% from samples within the non-active box after 12 days+commercialisation period and 22 days at 8 °C were reduced to 2.4% and 22%, respectively, using the active box. Overall sensory perception of tomatoes, which was highly influenced by flavour, was still over the limit of usability after 22 days at 8 °C and the 12 days+commercialisation period when packaged within the active box. On the contrary, samples packaged within the non-active box were not marketable after 22 days and 12 days+commercialisation periods. Conclusively, the controlled release of essential oil vapours from the active box extended the shelf life of tomatoes up to 22 days at 8 °C and 12 days (8 °C)+commercialisation period. The very low essential oil residues in tomato fruits (lower than 1 ¿g g¿1 during storage periods) were not detected as off-flavours by the sensory panel. [Figure not available: see fulltext.].

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