Fresh-cut Fruits Research Articles

Antioxidant activity and microbial safety of fresh-cut red cabbage stored in different packaging films

Packaging affects the physiological processes and maintains the quality and safety of food products, which is a critical element in the storage and sale of fresh-cut fruits and vegetables. Thus, the current study sought to establish optimal packaging for fresh-cut cabbage by assessing the physiological and biochemical reactions, nutritional changes, and microbial contamination of samples packaged with five different packaging films. Results demonstrated that polyvinylidene chloride (PVDC) was most efficient in maintaining colour, anthocyanin and phenolic content, inhibiting polyphenol oxygenase activity, limiting browning, delaying weight loss, and reducing the respiration rate. Moreover, the PVDC samples exhibited the highest activity of free-radical scavenging enzymes (peroxidase, superoxide dismutase, and catalase), providing superior reactive oxygen-species scavenging. Meanwhile, the polyethylene samples had the lowest total plate counts and total coliform counts after 6–12 d of storage. Whereas, the poly (butylene adipate-co-terephthalate)/poly lactic acid group exhibited superior inhibition of yeast and mold. After 12 d of storage, the microbial indices of all samples were within 105 CFU g−1, which was within the safety range for fresh-cut vegetables. Therefore, based on the sensory evaluation, physiological quality, antioxidant activity and microbial safety, PVDC film was identified as the best packaging candidate for fresh-cut red cabbage.

Gaseous ozone regulates reactive oxygen species metabolism and ascorbate–glutathione cycle to delay the senescence of fresh-cut red pitaya (Selenicereus undatus) fruit

Mechanical damage during processing can accelerate the senescence and deterioration of fresh-cut red pitaya (Selenicereus undatus), thereby affecting its nutritional quality and commodity value. In this study, the effects of a low-concentration and long-term (10 μL L−1 for 60 min) gaseous ozone treatment on the quality, reactive oxygen species (ROS) metabolism, and enzyme and non-enzyme antioxidant activities of fresh-cut red pitaya fruit were investigated. The results showed that ozone treatment delayed the decline in fruit firmness, total soluble solids, and titratable acid content. Ozone treatment also maintained a higher free radical scavenging capacity and lower membrane lipid peroxidation than the control treatment. It prevented the rapid increase in ROS level by improving the activity of antioxidant enzymes, including superoxide dismutase, peroxidase, and catalase. Additionally, the treatment activated the ascorbate–glutathione cycle. Compared with the control group, ozone treatment maintained the activities of ascorbic acid peroxidase, dehydroascorbic acid reductase, monodehydroascorbic acid reductase, and glutathione reductase. Although the contents of ascorbic acid (AsA) and dehydroascorbic acid (DHA) decreased within 10 days of storage, the AsA/DHA and glutathione/oxidized glutathione ratios in the ozone-treated group were higher than those in the control group from day 0 to day 6. Thus, ozone treatment regulated ROS metabolism, enhanced the ROS-scavenging system, maintained the redox balance of fresh-cut red pitaya, and delayed senescence.

A Novel Sodium Alginate-Carnauba Wax Film Containing Calcium Ascorbate: Structural Properties and Preservative Effect on Fresh-Cut Apples

In order to improve the mechanical properties, nutritional value and fresh-keeping ability of conventional sodium alginate edible composite membranes, a new type of edible composite film was prepared by adding water-blocking agent carnauba wax, plasticizer glycerin, antioxidant and nutritional enhancer sodium ascorbate on a basis of traditional sodium alginate composite film. In this study, the physical, mechanical and structural properties of different film components were investigated. The results showed the components did not simply combine, but produced interaction forces which improved the stability and mechanical properties of composite film. When the amount of calcium ascorbate was 0.4%, the water vapor transmittance of the composite film reached a minimum of 0.65 g·mm/(cm2·d·kPa), and the tensile strength and elongation at break reached the maximum, which were 398.64 MPa and 17.93%, respectively. Additionally, the sodium alginate-carnauba wax film exhibited better performance on the preservation of fresh-cut apples. Compared with other composite films, the color and hardness of fresh-cut apples coated with this composite film were better maintained, and the losses of titration acid content and soluble solid content were reduced. Moreover, the weight loss rate, increase in polyphenol oxidase activity and total colony count were inhibited. All results determined that the edible film has good application value in the field of fresh-cut fruit preservation, which provides a theoretical basis for further research on edible film.

Optimization of disinfectant pretreatment conditions for the shelf life extension of fresh cut fruits

Optimization of disinfectant pretreatment conditions for the shelf life extension of fresh cut fruits

Characterization of polysaccharide-based antibacterial films properties of loaded with Nisin and preservation of fresh-cut watermelon

The study aimed to improve polysaccharide-based packaging to extend the shelf life of fresh produce; a composite film with antimicrobial function was developed and tested. The packaging film is a blend of agar, a film-forming substrate; carrageenan, as a reinforcing agent; glycerol, as a plasticizer; and Nisin, an antimicrobial agent. The film was evaluated for its antibacterial, mechanical, and barrier properties at different humidity levels, using fresh-cut watermelon as the test food material. The film effectively inhibited the growth of Staphylococcus aureus and Listeria monocytogenes. Under relative humidity of 20%, 50%, and 90%, the tensile strength of the antibacterial film containing 0.28% Nisin was 23.08 ± 0.65, 16.09 ± 1.73, and 6.52 ± 0.56 MPa, respectively, and the film also had excellent barrier and heat-sealing properties. The packaging test using fresh-cut watermelon sealed in the antibacterial film containing 0.28% Nisin, under controlled atmosphere storage at either 4 °C or 20 °C, effectively inhibited microbial colonization in the melon and slowed the deterioration of the fruit, as indicated by measures of hardness, weight loss, and soluble solids. This method can extend the shelf life of fresh-cut fruit and provide a reference for further research on polysaccharide-based protective film for fresh produce.

The effect of concentration calcium chloride and immersion time on changes in colour and texture of fresh-cut mangosteen

Fresh-cut mangosteen is a popular product, containing functional components that are good for health. The weakness is the deterioration of colour and texture. The application of calcium chloride can delay the deterioration of fresh-cut mangosteen. This study aimed to determine the effect of the concentration of calcium chloride and immersion time on changes in the colour and texture of fresh-cut mangosteen in cold storage. Preparation of fresh-cut mangosteen was carried out by removing the skin with the application of calcium chloride solution using concentrations of 0.5, 1.0, 1.5, and 2.0% (w/v) and immersion times of 10, 20, and 30 mins. The design used was completely randomized with three replications to observe changes in browning and quality namely texture, acidity, total dissolved solids, water content, and weight loss. The treatment of calcium chloride concentration, immersion time, and their interactions affected all variables of browning and quality changes of fresh-cut mangosteen. To conclude, the best treatment that can delay browning and the quality changes of the fresh-cut mangosteen fruit is a concentration of 1% calcium chloride with an immersion time of 10 mins to 9 days at a cold storage temperature of 7±1°C.

Increasing the Safety and Storage of Pre-Packed Fresh-Cut Fruits and Vegetables by Supercritical CO2 Process.

This work presents a feasibility lab-scale study for a new preservation method to inactivate microorganisms and increase the shelf life of pre-packed fresh-cut products. Experiments were conducted on coriander leaves and fresh-cut carrots and coconut. The technology used the combination of hydrostatic pressure (<15 MPa), low temperature (≤45 °C), and CO2 modified atmosphere packaging (MAP). The inactivation was achieved for the naturally present microorganisms (total mesophilic bacteria, yeasts and molds, total coliforms) and inoculated E. coli. Yeasts and molds and coliform were under the detection limit in all the treated samples, while mesophiles were strongly reduced, but below the detection limit only in carrots. Inoculated E. coli strains were completely inactivated (>6.0 log CFU/g) on coconut, while a reduction >4.0 log CFU/g was achieved for carrots and coriander. For all the treated products, the texture was similar to the fresh ones, while a small alteration of color was detected. Microbiological stability was achieved for up to 14 days for both fresh-cut carrots and coconut. Overall, the results are promising for the development of a new mild and innovative food preservation technique for fresh food.

Novel mechanisms of Ɛ-poly lysine as a antimicrobial agent and its food preservative application

In the present situation, it is very important to know about the awareness of healthy eating habits and the consumers have less time for food preparation. Due to this the research is going on the production of fresh cut fruits. In common fruits will be undergoing several microbial contamination, by reducing its shelf life period epsilon poly lysine is used as natural preservatives in food production. It is safe for human consumption and biodegradable. This epsilon poly lysine has several characteristics like water soluble, thermo stable and cationic homo-biopolymers between Ɛ-amino groups and α-carboxyl groups of 25-35-L-Lysine residues. This review article address the Ɛ- poly lysine as natural preservative, antimicrobial agent, and potential applications of Ɛ-poly lysine.

Phytochemicals-based edible coating for photodynamic preservation of fresh-cut apples

Nature-derived chemicals have recently gained increased attention to settle down the challenges in the food industry. Quercetin has long been used as a natural medicine but its photoactivity has been neglected. In this work, by combining photodynamic bacteria inactivation (PDI) with an edible coating (Pectin/Quercetin) derived from FDA-approved chemicals, extend shelf-life and protected commercial quality of fresh-cut apples were achieved. Firstly, the potential photoactivated antibacterial performance of Quercetin (a natural plant flavonoid) was clarified with the treatment of a simulated sunlight lamp, realizing antibacterial efficacy of 100 % towards S. aureus (50 min) and L. monocytogenes (80 min) with light treatment. To develop safe and effective preservation of fresh-cut apples, Pectin/Quercetin edible coatings with 100 μmol/L quercetin were adopted. The results showed that the prepared edible coatings form a protective barrier over the surface of apples, effectively resisting bacterial infection and extending shelf life to 10 days while maintaining good commercial quality (including preferable color, keeping 100 % hardness, 80 % sugar content and 17.3 % weightlessness rate). Therefore, the prepared light-driven Pectin/Quercetin in this work has the potential to develop as fresh-cut fruit preservation technology.

Evaluation of the Quality of Fresh-Cut Mango, Mangosteen, and Rambutan Under Cold Storage

Fresh-cut tropical fruit is a popular product because it is convenient, healthy, safe, and good quality. Fresh-cut fruits of different types produce different qualities during storage. Mango, mangosteen, and rambutan are three tropical fruits that contain nutrients that are good for health. The research design used a one-factor randomized block design, namely the type of fruit, with three replications. The physical characteristics of the whole fruit are to be processed and determined by their picking age, maturity stage, skin color, and texture. Fresh-cut mango preparation was carried out by peeling and cutting to a size of 4 x 4 x 2cm while mangosteen and rambutan only removed the skin. Fresh-cut mango, mangosteen, and rambutan were stored at a cold temperature of 7±1°C in a plastic box, and periodic observations of days 0, 3, 6, and 9. The quality attributes of fresh-cut fruit during storage that have been observed include acidity, vitamin C, moisture content, total dissolved solids, weight loss, texture, color differences, and browning index. The recommendation of this research is the removal of the skin followed by cutting the fruit as in the mango, the shelf life at cold temperatures is shorter than without cutting, such as mangosteen and rambutan. Fresh-cut mango at cold storage only lasts 3 days, while mangosteen and rambutans last up to 6 days. How to Cite: Luh Suriati, 2022. "Evaluation of the Quality of Fresh-Cut Mango, Mangosteen, and Rambutan Under Cold Storage." Journal of Agriculture and Crops, vol. 9, pp. 62-69.

Methyl salicylate pretreatment maintains quality and antioxidant capacity of fresh-cut pitaya fruit by modulating phenylpropanoid metabolism and antioxidant system

The effect of 0.1 mmol L−1 methyl salicylate (MeSA) pretreatment on quality properties of fresh-cut pitaya fruit and their relationships with phenylpropanoid metabolism and antioxidant system were studied. Results revealed that MeSA pretreatment efficiently inhibited flesh browning, respiration rate, ethylene production, electrical conductivity (EC) and malondialdehyde (MDA) content of fresh-cut pitaya fruit compared with the control. Moreover, the contents of total phenolics and flavonoids, antioxidant system, and the major phenolic acids (protocatechuic acid, chlorogenic acid and gallic acid) and flavonoid compounds (phloridin, kaempferol, rutin and epicatechin) were overall higher in MeSA-pretreated group than those in the control. Meanwhile, the gene expressions and activities of key enzymes (phenylalanine ammonia lyase (PAL), 4-coumarate-CoA ligase (4CL), cinnamic acid 4-hydroxylase (C4H)) closely related with phenolic biosynthesis were induced by MeSA, while polyphenoloxidase (PPO) and peroxidase (POD), key enzymes closely related to phenolic oxidation, were suppressed at lower activities in MeSA-pretreated group. In addition, MeSA pretreatment stimulated higher superoxide anion (O2·−) generation rate and hydrogen peroxide (H2O2) content at the beginning of storage but led to lower levels of them afterwards. As for the antioxidant enzymes system and ascorbate-glutathione (AsA-GSH) cycle, superoxide dismutase (SOD), ascorbate peroxidase (APX), catalase (CAT) activities were all increased, while the losses of AsA and GSH were alleviated due to the application of MeSA. These results demonstrated that MeSA pretreatment maintained quality of fresh-cut pitaya fruit through modulating phenylpropanoid metabolism and antioxidant system.

Gaseous ozone treatment prolongs the shelf-life of fresh-cut kiwifruit by maintaining its ascorbic acid content

Ascorbic acid (AsA) is a non-enzymatic antioxidant abundant in kiwifruit. However, physical injuries and long-term storage can decrease the AsA content and shorten shelf-life of fresh-cut kiwifruit. This study confirmed that treatment with 1 mg/L ozone for 10min was an effective fresh-keeping strategy, as indicated in alleviating AsA loss, promoting antioxidant capacity and inhibiting bacterial growth, thereby prolonging the shelf-life of fresh-cut kiwifruit. The results revealed that ozonized kiwifruits exhibited higher AsA content by increasing glutathione (GSH) content and promoting activities of key enzymes included in the AsA-GSH cycle. Particularly, the related enzymes regulating AsA content were changed after day 6. Meanwhile, ozone increased the total flavonoid content (TFC) and the total phenolic content (TPC) since AsA content was significantly correlated to TPC and TFC, as revealed by correlation analysis. In conclusion, the application of ozone can be used to maintain the commercial and consumptive value of fresh-cut fruits over an extended time.

Development of Bioactive Opuntia ficus-indica Edible Films Containing Probiotics as a Coating for Fresh-Cut Fruit.

Bioactive edible films have received more attention in recent years as a method for food preservation with value-added functions. The aim of this study was to develop a bioactive edible film containing mucilage of cactus (Opuntia ficus-indica) and incorporating the probiotic strain Enterococcus faecium FM11-2 as an active component to promote consumer health benefits. Opuntia ficus-indica is rich in nutritional and bioactive compounds and the abundance of this cactus makes it attractive for food applications. Mucilage of Opuntia ficus-indica contained 0.47 ± 0.06 mg/g total sugar, 0.33 ± 0.06 mg AGE/mL phenolic content, 0.14 mg/ mL vitamin C, and possessed 35.51 ± 1.88% DPPH scavenging activity. The edible film that was developed exhibited the following characteristics: thickness of 0.02-0.11 mm, percent moisture content 0.19-0.24%, water solubility 30.66-59.41% and water vapor permeability of 0.15-1.5 g·mm/m2·min·kpa, while the range of the variation depended on the type of plasticizer used (either sorbitol or glycerol). The addition of sorbitol in the film provided the maximum mechanical strength based on the evaluation of tensile strength, Young's modulus and elongation at break (44.71 ± 0.78 MPa, 113.22 ± 0.23 MPa and 39.47 ± 0.61%, respectively). The optimal formulation of the edible film, according to the physicochemical, physical and maintenance of fresh-cut apple slices, contained cactus mucilage, gelatin, glycerol and a probiotic. The incorporation of a probiotic into the cactus film created a bioactive edible film that could provide a health benefit. While improvement is needed to maintain the survival rate of the probiotic, this work presents an exciting method for furthering the study of food preservation with edible films.

Study on Effect of Decompression and Near-Freezing Storage on Preservation of Fresh-Cut Fruits

To explore the effects of pressure, temperature, precooling and use of plastic bags on the preservation effect of mixed fresh-cut fruits and vegetables. In this Paper, apples, strawberries and potatoes are taken as the research objects. After fresh cutting, an appropriate amount of them is mixed, and the near-freezing point is set as -1°C. Seven control groups are set up: group A (normal pressure, normal temperature); Group B (atmospheric pressure, 4°C); Group C (10 kPa, -1°C); Group D (vacuum precooling, 10 kPa, -1°C); Group E (10 kPa, 4°C); Group F (vacuum precooling, 10 kPa, 4°C); Group G (without fresh bag, normal pressure, normal temperature) studied its preservation effect under different storage conditions within 9 days. Through the analysis and comprehensive evaluation of various indicators, the suitable storage and preservation methods of mixed fresh-cut fruits and vegetables are obtained. The results show that the preservation effect is more obvious at the later stage of the storage experiment, the final sensory score is the highest, the weight loss rate is the lowest, and the weight loss rate is reduced by 4.91% compared with the low pressure environment at 4°C. The use of plastic bags have the greatest impact on the weight loss rate and appearance of fruits and vegetables. Using plastic bags can reduce the weight loss by 48.48% on average compared with the same period, and the sensory score increases by 1 to 3 points. In the low pressure and high humidity environment, the weight of apple increases, and the final weight increases by 0.46% to 1.55%. The weight loss rate of strawberry is the highest, which can reach 22.54%. The vacuum pre-cooling process can reduce the weight of fruits and vegetables by 0.76% to 1.15%. When the low-pressure near-ice temperature storage is adopted to avoid the surge of weight loss rate, the average weight loss rate will be reduced by 7.8%.

Alginate and Aloe vera gel-based edible coating for the storage stability enhancement of fresh-cut MD2 pineapple

Fresh-cut fruits are susceptible to deterioration due to tissue wounding during the preparation process which caused a shorter shelf-life of fresh-cut fruits. This study aimed to compare the storage stability of fresh-cut MD2 pineapples coated with alginate versus fresh-cut MD2 pineapples with Aloe vera gel-based coating. The physicochemical properties, microbiological changes, and quality changes of coated fresh-cut MD2 pineapples were analysed during low-temperature storage (5±1°C) under 85±10% of relative humidity for 16 days. Uncoated pineapples were used as the control and stored under the same storage conditions as the treated pineapples. The Aloe vera-coated pineapples showed a significantly (p < 0.05) lower amount of fluid loss, total plate count, as well as yeast and mould counts, as compared to the uncoated controls. The alginatecoated pineapples were brighter and more yellowish during storage compared to the control, therefore slightly extending the fruit shelf life. Overall, the Aloe vera gel-based edible coating was more effective at retaining the storage stability of fresh-cut MD2 pineapple, as it maintained its microbiological quality for up to 14 days and reduced fluid loss.

Cactus polysaccharides enhance preservative effects of ultrasound treatment on fresh-cut potatoes

The shelf life of fresh-cut fruits and vegetables is affected by microbial growth, enzymatic browning, and loss of flavor. Although ultrasound (US) treatment is often used in the preservation of fresh-cut fruits and vegetables, it has limited antibacterial and preservative effects. Here, we used cactus polysaccharides (CP) to enhance the preservative effect of ultrasound treatment and extended the shelf life of fresh-cut potatoes. The results showed that combined treatment (CP + US) exerted better antimicrobial and anti-browning effects than individual treatments (either US or CP alone). In addition, CP + US has no adverse effect on texture and quality properties, as well as reduced the mobility of internal water. Combination treatment not only significantly decreased the activities of polyphenol oxidase and peroxidase (P < 0.05), but also maintained a high level of phenylalanine ammonia lyase activity and total phenol content during storage. It also maintained the integrity of cell membrane and reduced its permeability by inhibiting the peroxidation of membrane lipids. In addition, CP + US treatment significantly inhibited the activity of antioxidant enzymes and maintained a high DPPH scavenging ability. GC-IMS technology was used to evaluate the flavor of fresh-cut potatoes. The results showed that CP + US treatment reduced the production of a peculiar smell during storage and maintained a good flavor by inhibiting the production of aldehydes. Taken together, these results indicate that the effective preservation method of CP + US treatment can be utilized to increase the shelf life of fresh-cut potatoes.

Ozone treatment promotes physicochemical properties and antioxidant capacity of fresh-cut red pitaya based on phenolic metabolism.

Pitaya is an important fresh-cut product in the global fruit market. The health benefits of fresh-cut red pitaya fruit are attributed to its unique phenolic content and other antioxidants, but the fruit is highly susceptible to spoilage which causes a decline in nutritional quality. In this study, we monitored changes in quality and phenolic compounds of pitaya fruit treated with gaseous ozone during storage at 8 ± 2°C for 4 days. Compared with the control group, ozone treatment was an effective strategy for preserving quality by controlling the growth of microorganisms, preventing weight loss and softening, and improving the content of soluble solids and titratable acids. The results showed that ozone induced the accumulation of phenolic compounds while maintaining the quality. The content of phenolic compounds in fresh-cut pitaya was positively correlated with antioxidant activity. Ultra-performance liquid chromatography-electrospray tandem mass spectrometry was used to fingerprint the phenolic metabolites and metabolomic analysis identified 26 phenolic compounds. The majority of these were phenylpropanoids, and the key metabolic pathways were phenylpropane metabolism and flavonoid synthesis. This study illustrated the mechanism by which of ozone prolongs the shelf life of fresh-cut pitaya fruit and validated ozone as a valuable phenolic inducer and regulator of antioxidant activity, positively influencing the potential health benefits of fresh-cut products.

Anti‐browning active packaging: A review on delivery mechanism, mode of action, and compatibility with biodegradable polymers

Fresh-cut fruits and vegetables are still an active area of study despite being a staple of food outlets offering minimally processed foods. These minimally processed foods often have a short shelf life due to enzymatic browning. Active packaging is of current interest as it offers an efficient method to deliver polyphenol oxidase inhibitors onto the surface of foods to suppress browning. Inhibitors incorporated into active packaging can transfer to the food surface either direct or indirect contact of active packaging to food surface. Given that food packaging is often single use, the application of biodegradable polymers in active packaging is very attractive but their compatibility is still being studied. This review would present the determinants for compatibility between inhibitors and packaging matrix and their application to different food types. The review would also feature some novel solutions to enhance the compatibility and performance of anti-browning active packaging. Novelty impact statement Active packaging is a novel technology that interacts with food to prolong the food quality to a greater extent including browning inhibition. The choice of packaging polymer and browning inhibitor could affect the efficiency of active packaging to deliver browning inhibition action. This review summarized the compatibility between the packaging polymer and browning inhibitor and the releasing mechanism of the browning inhibitor integrated in the active packaging to the food surface. These could aid the food manufacturers to develop an effective enzymatic browning inhibition-based active packaging in the future.

Intelligent detection for fresh-cut fruit and vegetable processing: Imaging technology.

Fresh-cut fruits and vegetables are healthy and convenient ready-to-eat foods, and the final quality is related to the raw materials and each step of the cutting unit. It is necessary to integrate suitable intelligent detection technologies into the production chain so as to inspect each operation to ensure high product quality. In this paper, several imaging technologies that can be applied online to the processing of fresh-cut products are reviewed, including: multispectral/hyperspectral imaging (M/HSI), fluorescence imaging (FI), X-ray imaging (XRI), ultrasonic imaging, thermal imaging (TI), magnetic resonance imaging (MRI), terahertz imaging, and microwave imaging (MWI). The principles, advantages, and limitations of these imaging technologies are critically summarized. The potential applications of these technologies in online quality control and detection during the fresh-cut processing are comprehensively discussed, including quality of raw materials, contamination of cutting equipment, foreign bodies mixed in the processing, browning and microorganisms of the cutting surface, quality/shelf-life evaluation, and so on. Finally, the challenges and future application prospects of imaging technology in industrialization are presented.

Sustainable and eco-friendly poly (Lactic acid)/cellulose nanocrystal nanocomposite films for the preservation of oxygen-sensitive food

The development of enzymatic browning constitutes one of the key issues in the preservation of highly perishable fresh-cut and oxygen-sensitive fruits such as avocados. This study explored the use of a packaging solution based on PLA/cellulose nanocrystal (CNC) films produced using a solvent-free cast extrusion process with strong oxygen and UV barrier properties to reduce browning in cut avocados and to prolong shelf life. Specifically, the effects of packaging material types (neat PLA vs PLA/CNC nanocomposite) and storage conditions (temperature and time) on discoloration (browning), microbial growth, and shelf life were assessed. Enzymatic browning was visually evaluated and total discoloration (ΔE*) quantified as a function of storage time and temperature to estimate the shelf life of the avocados. Compared with neat PLA, nanocomposite packaging reduced the enzymatic browning more and resulted in additional shelf life extension of 1.3 days at 23 °C and 5.4 days at 4 °C. Both PLA-based films reduced the microbial growth. The potential of sustainable and eco-friendly nanocomposite film to prolong the shelf life of food that is oxygen sensitive is clearly demonstrated.