Use of biodegradable films for prolonging the shelf life of minimally processed lettuce

The ability of biodegradable films to prolong the shelf life of minimally process lettuce stored at 4 °C was addressed. Four different films were tested: two polyester-based biodegradable films (NVT1, NVT2), a multilayer film made by laminating an aluminum foil with a polyethylene film (All-PE), and...

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Bibliographic Details
Published in:Journal of food engineering 2008-04, Vol.85 (3), p.317-325
Main Authors: Del Nobile, M.A., Conte, A., Cannarsi, M., Sinigaglia, M.
Format: Article
Language:English
Subjects:
Aluminum base alloys
aluminum foil
Biodegradability
Biodegradable film
biodegradable products
Biological and medical sciences
cold storage
color
films (materials)
Foils
Food engineering
Food industries
food packaging
food spoilage
food storage
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
headspace analysis
Lettuce
Lettuces
Mathematical models
microbial load
Microorganisms
Minimally processed food
minimally processed foods
modified atmosphere packaging
multilayer laminated film
oriented polypropylene film
packaging materials
polyester-based biodegradable films
polyethylene
Polyethylenes
polypropylenes
raw vegetables
Shelf life
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Summary:The ability of biodegradable films to prolong the shelf life of minimally process lettuce stored at 4 °C was addressed. Four different films were tested: two polyester-based biodegradable films (NVT1, NVT2), a multilayer film made by laminating an aluminum foil with a polyethylene film (All-PE), and an oriented polypropylene film (OPP). Package headspace, microbial load and colour of the packed lettuce were monitored for a period of 9 days. A simple mathematical model was used to calculate the senescence level, whereas the re-parameterized Gompertz equation was used to calculate microbial shelf life of the fresh product. The fastest quality decay kinetic was observed for the lettuce packed in OPP, whereas the slowest one was detected for that in All-PE. Results suggest that the gas permeability of the investigated films plays a major role in determining the quality of the packed produce. Moreover, it was observed that biodegradable films guarantee a shelf life longer than that of OPP.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2007.06.040