Active Paraffin-Based Paper Packaging for Extending the Shelf Life of Cherry Tomatoes

• Published in: Journal of agricultural and food chemistry Vol. 58; no. 11; pp. 6780 - 6786
• Main Authors: Rodriguez-Lafuente, Angel, Nerin, Cristina, Batlle, Ramon
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 09.06.2010
• Subjects: active packaging; alkanes; Alternaria - drug effects; Alternaria - physiology; Alternaria alternata; antifungal properties; Aroma and flavouring agent industries; bark; Biological and medical sciences; board; carvacrol; Chemical Aspects of Food Safety; cinnamaldehyde; Cinnamomum zeylanicum - chemistry; cinnamon; cloves; coatings; color; essential oils; Food Handling; Food industries; food packaging; Food Packaging - instrumentation; Food Packaging - methods; food storage; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; in vitro studies; in vivo studies; kraft paper; leaves; Lycopersicon esculentum - chemistry; Lycopersicon esculentum - drug effects; Lycopersicon esculentum - microbiology; Oils, Volatile - pharmacology; oregano; Origanum - chemistry; packaging materials; packaging materials migration; Paraffin - analysis; physicochemical properties; Plant Oils - pharmacology; shelf life; storage quality; storage time; tomatoes; water activity; weight; Alternaria alternata; Active paper packaging; essential oils; cherry tomato; Bass; Edible fish; Vegetables; Fruit; Cherry; Shelf life; Paraffin; Tomato; Fungi; Food preservation; Essential oil; Conditioning; Fungi Imperfecti; Active packaging; Paper packaging
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf100728n

A new active paraffin coating for paper and board was evaluated for antimicrobial protection and decay retardation for cherry tomatoes. Different active agents were evaluated against Alternaria alternata fungus both in vitro and in vivo using artificially inoculated cherry tomatoes. Bark cinnamon and oregano essential oil showed the best performance (versus clove and leaf cinnamon essential oils) when incorporated to active paper or board used for packaging at nominal concentrations of 3 and 6% (w/w), respectively. Almost total inhibition of the fungus was obtained when 6% of bark cinnamon essential oil was applied to the packaging material. A number of physicochemical parameters such as pH, weight loss, water activity, and color were monitored, and no significant differences between active, blank, and control samples were found for weight loss and color difference. The maximum transfer of trans-cinnamaldehyde and carvacrol to the food was detected after 1 or 2 days of storage. Sensorial analysis was performed, and panelists were not able to detect changes in cinnamon-based packaged tomatoes but they could in the oregano-based tomatoes.