Applied Food Research (Dec 2023)
Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage
Abstract
The aim of this research was to produce an innovative, biodegradable multilayer active packaging solution, with excellent oxygen barrier properties, to extend shelf- life of oily foods. In fact, one of the main drawbacks of biodegradable films is the low barrier they offer against external agents that can thus easily accelerate the foods degradation during shelf-life. In this study, a multilayer material obtained by the adhesion of two polylactic acid (PLA) films with cold plasma application, in place of synthetic adhesives, was realized. Moreover, cold plasma treatment was employed to immobilize the oxygen scavenger agent (ascorbic acid), chosen for the activation of the packaging material. Preliminary studies on activated PLA pouches filled with sunflower oil, used as model system, were performed. Model systems were stored at 35 °C to accelerate oil oxidation phenomenon and analysed for PV and colour during 64 days of storage. After that, different samples of “Genovese pesto”, were tested as real food, stored at 25 and 45 °C and analysed for PV, water activity, rheological parameters and microbiological loads during 41 days of storage. Obtained results showed the greater ability of the new active packaging to decrease the oxidation kinetics of “pesto”, mainly when stored at 25 °C. Moreover, all samples packed in the activated biodegradable pouches (both sunflower oils stored at 35 °C and pesto stored at 25 °C) showed better and more stable quality characteristics, in terms of colorimetric, microbiological and textural parameters when compared with the respective control samples. Overall obtained results highlighted the potentiality of the new biodegradable material, activated with the oxygen scavenger, to be applied successfully in food industry, to extend food products shelf-life and/or maintain high quality levels during storage.
