Effect of biodegradable active packaging with zeolites on fresh broccoli florets
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ORIGINAL ARTICLE
Effect of biodegradable active packaging with zeolites on fresh broccoli florets Luis Alejandro Marzano-Barreda1
•
Fa´bio Yamashita1 • Ana Paula Bilck1
Revised: 24 April 2020 / Accepted: 15 May 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Most of the food packaging is mainly petroleumbased, and new forms of food packaging have emerged, such as active, intelligent, and biodegradable packaging to extend the shelf life of fresh vegetables. The aim was to develop a biodegradable active packaging and senescence indicator label for fresh broccoli florets (Brassica oleracea L. var. italica), to increase shelf life and to monitor the decay of the vegetable. The biodegradable active packagings (BAP) were produced by blown extrusion containing zeolite as ethylene scavenger, and their mechanical properties, water vapor permeability, and water sorption isotherms were determined. Fresh broccoli florets were packed in perforated and non-perforated BAP and stored at 12 °C, and their weight loss, vitamin C content, color, and texture were evaluated during the storage. BAPs were efficient in reducing the metabolism of fresh broccoli florets stored at 12 °C, preserving the color, and vitamin C content for 7 days. The senescence indicator labels were able to detect CO2 in packages without perforations. Keywords Poly (butylene adipate-co-terephthalate) Zeolites Broccoli florets Vitamin C Thermoplastic starch
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04529-9) contains supplementary material, which is available to authorized users. & Luis Alejandro Marzano-Barreda [email protected] 1
Introduction Biodegradable polymers such as poly (butylene adipate-coterephthalate) (PBAT) have emerged as a promising substitute for conventional polymers because they can be blended with starch in order to reduce costs and to produce active and intelligent packaging (Mangaraj et al. 2018; de Medeiros et al. 2019; Taiatele Jr. et al. 2019). Active and intelligent packagings are suitable to extend the shelf life of fresh or minimally processed fruits and vegetables because these products continue to respire after harvesting, and these packagings can contain antimicrobial agents, antioxidant releaser, and mainly ethylene scavenger, like zeolites (Gurudatt et al. 2010; Coloma et al. 2014; Irkin and Esmer 2015; Yildirim et al. 2017; Majid et al. 2018). Most of the packaging systems used for fruit and vegetables with ethylene scavenger are nonbiodegradable (Phong and Nhung 2016). Broccoli is a source of vitamins, minerals, dietary fiber, and other constituents such as flavonoids and phenolics compounds that contributes to reduce the incidence of chronical diseases (Singh et al. 2006; Moreno et al. 2010; Raseetha and Nadirah 2017). Broccoli is also characterized by fast yellowing, low ethylene production and high respiration rate (Brecht et al. 2008), due to these characteristics, broccoli is a very perishable product, and reducing
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