Biodegradable Active Packaging Enriched with Essential Oils for Enhancing the Shelf Life of Strawberries

Area of Science:

• Food Science
• Materials Science
• Biotechnology

Background:

• Strawberries (Fragaria ananassa) are nutritious but prone to damage and spoilage, affecting sensory properties, ripening, and shelf life.
• Essential oils (EOs) offer natural antimicrobial and antioxidant benefits, presenting eco-friendly alternatives to chemical preservatives.
• Active packaging is a key technology for extending fresh fruit shelf life by managing metabolic processes.

Purpose of the Study:

• To encapsulate essential oils (lemongrass and oregano) into poly(lactic acid) (PLA) and poly(3-hydroxybutyrate) (PHB) packaging films.
• To evaluate the antimicrobial and antioxidant properties of these active packaging films.
• To assess their efficacy in preserving strawberry biochemical and quality parameters for shelf-life extension.

Main Methods:

• Encapsulation of lemongrass and oregano essential oils into PLA/PHB films.
• Assessment of antimicrobial and antioxidant activities of the developed active packaging.
• Evaluation of biochemical and quality attributes of strawberries stored with the active packaging.

Main Results:

• The active packaging films demonstrated significant antimicrobial and antioxidant properties.
• PLA/PHB/ATBC + 5% lemongrass EO packaging was slightly more effective than oregano EO packaging.
• The tested active packaging successfully maintained postharvest quality and extended the shelf life of strawberries.

Conclusions:

• Active packaging incorporating essential oils in biodegradable PLA/PHB films is a viable strategy for strawberry preservation.
• Lemongrass and oregano essential oils show potential for enhancing the functionality of active food packaging.
• This approach contributes to reducing food waste and maintaining the quality of fresh produce.