Comparative influence of active PLA and PP films on the quality of minimally processed cherry tomatoes

Abstract

Minimally processed fruits and vegetables (F&V) are highly prone to oxidative deterioration and despite many efforts, no tangible solution has been found. Thus, this study was designed to evaluate the influence of antioxidant-releasing PLA (polylactic acid) and PP (polypropylene) films incorporated with orange peel extract (OPE) on the quality of cherry tomatoes during storage. Films were characterized based on color parameters, barrier properties and potential migration of volatile compounds from packaging into the food systems. The success of OPE encapsulation and molecular interactions between extract and polymeric chains was confirmed by FT-IR. The release analysis was performed in terms of DPPH radical scavenging activity and through GC-MS analysis (through liquid injection and SPME). Finally, the influence of the packaging material on the quality of cherry tomatoes was ascertained through oxidative enzyme activity and the production of volatile organic compounds. The effect of the extract on the oxygen permeability depends by the film. There was a significant difference (p < 0.05) in compounds that migrated from the control and active PLA films as observed through GC-MS. Finally, cherry tomatoes packed with active PLA films displayed more total polyphenolic content (TPC) retention and reduced volatile compounds (i.e., hexanal) at the end of storage as compared to PP films. Thus, active PLA films have the potential to be used as a replacement packaging material to PP for cherry tomatoes.