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Open AccessArticle

Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches

1
Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain
2
Biotechnological Processes Technology and Engineering Lab, Campus Muralla del Mar, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Edif I+D+I, 30202 Cartagena, Murcia, Spain
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(12), 1904; https://doi.org/10.3390/foods9121904
Received: 24 November 2020 / Revised: 9 December 2020 / Accepted: 16 December 2020 / Published: 19 December 2020
(This article belongs to the Special Issue Plant Bioactive Compounds in Foods and Food Packages)
Plant essential oils (EOs) have several bioactive properties, highlighting their high antimicrobial and antioxidant capacities. As such, the use of EOs in active packaging has received special attention in the last few years. Nevertheless, the inhibitory effect of EOs on quality-degrading enzymatic systems of plant products during postharvest life has not been deeply studied. The effects of an EO active paper sheet on ethylene biosynthesis and quality (and related quality-degrading enzymes) of flat peach (Prunus persica var. platycarpa) samples were studied during 5 days (continental terrestrial transport) or 26 days (long maritime transport) storage at 2 or 8 °C, both followed by commercialization simulations (4 days at 22 °C). EOs released from active packaging reduced ethylene production by 40–50%, and by up to 70% after commercialization periods. These results were correlated with lower 1-aminocyclopropanecarboxylic acid (ACC) content and ACC-oxidase activity. Physicochemical fruit quality (as indicated by soluble solids content, titratable acidity, color, and firmness) was also better preserved by EO active sheets due to enzymatic inhibition (polygalacturonase and polyphenoloxidase). Furthermore, phenolic compounds (mainly catechin and cyanidin-3 glucoside) and total antioxidant capacity were increased (by up to 30 and 70%, respectively) in EO-packaged samples after 8 °C storage and the subsequent commercialization period. Conclusively, EO active paper sheets controlled ethylene production in flat peaches, maintained fruit quality, and even increased health-promoting bioactive compounds. View Full-Text
Keywords: β−cyclodextrin; inclusion complex; carvacrol; respiration; quality; phenolic compounds β−cyclodextrin; inclusion complex; carvacrol; respiration; quality; phenolic compounds
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MDPI and ACS Style

López-Gómez, A.; Navarro-Martínez, A.; Martínez-Hernández, G.B. Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches. Foods 2020, 9, 1904. https://doi.org/10.3390/foods9121904

AMA Style

López-Gómez A, Navarro-Martínez A, Martínez-Hernández GB. Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches. Foods. 2020; 9(12):1904. https://doi.org/10.3390/foods9121904

Chicago/Turabian Style

López-Gómez, Antonio; Navarro-Martínez, Alejandra; Martínez-Hernández, Ginés B. 2020. "Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches" Foods 9, no. 12: 1904. https://doi.org/10.3390/foods9121904

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