Plastic materials play a major role in the packaging sector for their properties and versatility. However, they are also a problem of environmental sustainability. The use of compostable bioplastics as an alternative to traditional non-biodegradable ones can mitigate the negative impact on the environment. In this work, a biobased compostable packaging system (polylactide trays and NatureFlex(TM) film) was evaluated for fresh-cut cherry tomato and compared with a traditional one (polyethylene terephtalate trays and polypropylene film). Quality aspects of fresh-cut tomatoes, structural stability under food contact conditions, mechanical and physical-chemical properties of sustainable packaging were investigated. Furthermore, to evaluate the effect of sterilization/ sanitization of food on the chemical-physical characteristics of packaging, the materials have been treated under UV hood or exposed to an oscillating electric field (radiofrequency). Data showed that the biobased compostable packaging for a prolonged shelf-life of fresh-cut cherry tomato has better properties that were surprisingly enhanced by the UV treatment1.
SUSTAINABLE PACKAGING TO EXTEND THE SHELF LIFE OF FRESHCUT TOMATOES
Alessandra Pellegrino;Angelo Malvuccio;Paola Rizzarelli
2021
Abstract
Plastic materials play a major role in the packaging sector for their properties and versatility. However, they are also a problem of environmental sustainability. The use of compostable bioplastics as an alternative to traditional non-biodegradable ones can mitigate the negative impact on the environment. In this work, a biobased compostable packaging system (polylactide trays and NatureFlex(TM) film) was evaluated for fresh-cut cherry tomato and compared with a traditional one (polyethylene terephtalate trays and polypropylene film). Quality aspects of fresh-cut tomatoes, structural stability under food contact conditions, mechanical and physical-chemical properties of sustainable packaging were investigated. Furthermore, to evaluate the effect of sterilization/ sanitization of food on the chemical-physical characteristics of packaging, the materials have been treated under UV hood or exposed to an oscillating electric field (radiofrequency). Data showed that the biobased compostable packaging for a prolonged shelf-life of fresh-cut cherry tomato has better properties that were surprisingly enhanced by the UV treatment1.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
