Functionalization of a poly(lactic acid)/poly(butylene adipate-co-terephthalate)/thermoplastic starch film with olive leaf extract and its impact on postharvest green pepper quality

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-03-22 DOI:10.1016/j.jfoodeng.2025.112582

Lidia Verano-Naranjo , Cristina Cejudo-Bastante , Lourdes Casas , Cristina Lasanta , Carmen S.R. Freire , Carla Vilela , Casimiro Mantell

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引用次数: 0

Abstract

In the context of packaging innovation, active packaging using biodegradable polymers offers a viable alternative for preserving fresh products by ensuring microbial stability and reducing cold damage. This eco-friendly approach also combines green technology (supercritical impregnation) and a natural olive leaf extract (OLE). The development films exhibited, especially on those impregnated at 400 bar/55 °C, a suitable impregnation level (19.8 ± 3.2 % w/w OLE) and significant antioxidant activity (0.44 ± 0.08 gTEAC/100g film) to exert preservative action. Moreover, OLE preserved the water barrier properties and enhanced light-blocking capabilities of films. These properties were key to the extension of the shelf life of green peppers, as the impregnated films provided better color protection and reduced aerobic counts (3.95 ± 0.10 against 4.50 ± 0.08 log CFU/g) compared to non-impregnated films, reducing the chilling injury symptoms in 20 days of assay.

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橄榄叶提取物对聚乳酸/聚己二酸丁二酯/热塑性淀粉膜的功能化及其对青椒采后品质的影响

在包装创新的背景下，使用可生物降解聚合物的活性包装通过确保微生物稳定性和减少冷损伤来保存新鲜产品提供了一种可行的替代方案。这种环保的方法还结合了绿色技术（超临界浸渍）和天然橄榄叶提取物（OLE）。在400 bar/55°C浸渍条件下，显像膜的抗氧化活性（0.44±0.08 gTEAC/100g膜）和浸渍水平（19.8±3.2 % w/w OLE）较好地发挥了防腐作用。此外，OLE保留了膜的水阻隔性能，增强了膜的阻光能力。这些特性是延长青椒保质期的关键，因为与未浸渍的薄膜相比，浸渍薄膜提供了更好的颜色保护，减少了有氧计数（3.95±0.10对4.50±0.08 log CFU/g），在20天的实验中减少了冷伤症状。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.