Application of PLA-Based Films to Preserve Strawberries’ Bioactive Compounds

Foods Pub Date : 2024-06-12 DOI:10.3390/foods13121844
G. Crescente, Giovanni Cascone, Maria Grazia Volpe, S. Moccia
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Abstract

Poly-(Lactic Acid) (PLA) is regarded as one of the most promising bio-based polymers due to its biocompatibility, biodegradability, non-toxicity, and processability. The investigation of the potential of PLA films in preserving the quality of strawberries is fully in line with the current directives on the sustainability of food packaging. The study aims to investigate the effects of PLA films on strawberries’ physical and chemical properties, thereby determining whether they can be used as a post-harvest solution to control antioxidant loss, reduce mold growth, and extend the shelf-life of strawberries. Well-designed PLA films with different-sized holes obtained by laser perforation (PLA0, PLA16 and PLA23) were tested against a conventional packaging polypropylene (PP) tray for up to 20 days of storage. Weight loss and mold growth were significantly slower in strawberries packed in PLA films. At the same time, PLA-based films effectively preserved the deterioration of vitamin C content, polyphenols and antioxidant activity compared to the control. Furthermore, among all, the micro-perforated PLA film (PLA23) showed better preservation in the different parameters evaluated. These results could effectively inhibit the deterioration of fruit quality, showing promising expectations as an effective strategy to extend the shelf-life of strawberries.
应用聚乳酸薄膜保存草莓的生物活性化合物
聚乳酸(PLA)因其生物相容性、生物降解性、无毒性和可加工性,被认为是最有前途的生物基聚合物之一。研究聚乳酸薄膜在保持草莓品质方面的潜力完全符合当前有关食品包装可持续性的指令。本研究旨在调查聚乳酸薄膜对草莓物理和化学特性的影响,从而确定聚乳酸薄膜是否可用作收获后的解决方案,以控制抗氧化剂流失、减少霉菌生长并延长草莓的货架期。在长达 20 天的贮藏期内,对设计良好、通过激光穿孔获得不同大小孔的聚乳酸薄膜(聚乳酸0、聚乳酸16 和聚乳酸23)与传统包装聚丙烯(PP)托盘进行了对比测试。用聚乳酸薄膜包装的草莓的重量损失和霉菌生长速度明显较慢。同时,与对照组相比,聚乳酸薄膜能有效防止维生素 C 含量、多酚和抗氧化活性的降低。此外,在所有评估参数中,微孔聚乳酸薄膜(PLA23)的保存效果更好。这些结果可以有效抑制水果品质的下降,有望成为延长草莓货架期的有效策略。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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