Nanocomposite flexible packaging to increase tomatoes shelf life without refrigeration

ALONSO, YANELA N.; CASTILLO, LUCIANA A.; BARBOSA, SILVIA E.

Journal of Packaging Technology and Research

Springer

Lugar: Berlin; Año: 2022 vol. 6 p. 213 - 224

2520-1034

Nanocomposite films based on polypropylene and talc were used to develop food flexible packaging. Two talc samples with different morphologies (micro and macro-crystalline) were employed to formulate nanocomposites with several particle concentrations (0, 1, 3 and 5% w/w). Films were obtained by blown film extrusion and flexible packages were prepared by thermo-sealing. Nanocomposites demonstrated to have good mechanical, optical and gas barrier properties. Tomatoes were packaged and stored at 25 °C and 50% relative humidity without refrigeration. Control fruits (unpackaged tomatoes) were stored under the same conditions. Tomatoes were not previously treated for surface cleaning or for minimization of microbiologicalload. Packaged and control tomatoes were evaluated weekly to analyze packaging performance, in terms of fruit preservation. Tomatoes’ integrity was assessed through weight loss and by photographic recording over time. Maximum storage time was determined by the detection of first signs of tomato rottenness. The weight loss rate associated to dehydration of packaged tomatoes was significantly lower than control ones. An increment on talc concentration in packages induced a slower decrease in tomato weight. Films containing macro or microcrystalline particles allow to preserve tomato integrity for 5 months, increasing their commercial shelf life, without refrigeration.