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Active cardboard box with a coating including essential oils entrapped within cyclodextrins and/or halloysite nanotubes. A case study for fresh tomato storage

Buendía−Moreno, Laura, Sánchez−Martínez, María José, Antolinos, Vera, Ros−Chumillas, María, Navarro−Segura, Laura, Soto−Jover, Sonia, Martínez−Hernández, Ginés Benito, López−Gómez, Antonio
Food control 2020 v.107 pp. 106763
active food packaging, beta-cyclodextrin, cardboard, case studies, coatings, color, commercialization, emulsions, essential oils, firmness, halloysite, microbiological quality, nanocapsules, nanotubes, postharvest losses, storage time, tomatoes
Different antimicrobial active packaging treatments were studied on the fresh tomato quality after 6 days/8 °C (short transport simulation) followed by 5 days/25 °C (commercialization). Particularly, active cardboard boxes were coated with a water−based acrylic emulsion containing essential oils (EOs) nanoencapsulated within: β−cyclodextrin (βCD), halloysite nanotubes (HNT) or their combination. As controls, boxes were coated with the pure acrylic emulsion (CTRL) or this emulsion including pure HNT. The initial physicochemical, colour and microbial quality of tomatoes were not affected (p > 0.05) by the active packages. Firmness remained unaffected (p > 0.05) after 6 days at 8 °C using the βCD−EOs and control HNT (no EOs) boxes. Furthermore, decay incidence of tomatoes within βCD−EOs boxes was reduced from 9−15% (rest of treatments) to 2% after an abusive storage period (6 days/8 °C+12 days/25 °C). Conclusively, βCD−EOs active boxes highly retained the fresh tomato quality during the studied storage periods being postharvest losses due to decay highly reduced.